CORSO DEFINITIVO PIZZA NAPOLETANA CONTEMPORANEA - ricetta completa

Contemporary Neapolitan Pizza: Autolyse and Biga

Ingredients

Dough

• 2 kg flour total
  • 1 kg for the biga; Vincenzo specifies strong Manitoba Oro flour for this preferment.
  • 1 kg for the autolyse; the flour type is not specified.
• 1.6 L water total (80% hydration)
  • 500 g for the autolyse
  • 500 g for the biga
  • 200 ml added during mixing to bring the dough to 60% hydration
  • A further 400 ml added gradually to reach 80%; reserve a little to help incorporate the salt
• 50 g salt (2.5% of the flour weight)
• Fresh yeast for the biga; the amount is not stated

Topping

Quantities are to taste:

• Hand-crushed tomatoes
• Fior di latte mozzarella, cut by hand
• Basil
• Olive oil

Equipment

A mixer, covered container or dough tub, work surface, pizza peel, and pizza oven. The demonstration oven’s stone is at 400°C. Scissors are used to cut the baked pizza.

Method

1. Make the autolyse. Mix 1 kg flour with 500 g water just until combined, using moderate mixer speed. The dough will be rough and firm. Cover and rest for 30 minutes; it should become more extensible.

2. Prepare the biga 24 hours ahead. Dissolve fresh yeast in 500 g room-temperature water, then mix with 1 kg strong flour. Mix briefly—about 2–3 minutes, and no more than 3–4—until the flour is moistened and forms rough pieces. Squeeze any loose, dry flour into the mixture rather than leaving it unworked. Cover, leave for 4 hours at room temperature, then refrigerate for 20 hours at 4°C, away from the coldest part of the fridge.

3. Combine the dough. Check that the mature biga is spongy and smells sweet; an overly strong aroma is a bad sign. Add it to the rested autolyse. With the mixer on low, gradually add the first 200 ml of water, bringing the combined dough to 60% hydration.

4. Add the remaining water and salt. Once the dough has come together, add the remaining 400 ml little by little, allowing each addition to absorb before adding more. Add the 50 g salt near the end—Vincenzo says about 3–4 minutes before the dough is finished—using the reserved water to help it incorporate. Keep the dough temperature below 22°C; cold water can help, especially in warm weather.

5. Finish and rest. Stop mixing when the dough is cohesive and releases from the bowl. The bowl should be clean, and the dough should not be left mixing or drying for too long. Remove it gently, using oiled hands if helpful, and avoid stressing it. Vincenzo does not fold this dough. Cover and rest for about 40 minutes in winter or 20 minutes in summer, then divide and ball. The subtitles also refer to using the dough after about 6 hours and chilling it at 4°C, but the exact timing of that chill is unclear.

6. Shape and top. Lightly flour the work surface. Lift and turn the dough gently, keeping the smooth side up and the moister side against the table. Widen it by hand, working mainly around the outer portion rather than pressing out the rim. Transfer it to the peel with minimal handling. Crush the tomatoes by hand—Vincenzo warns that using a mixer can heat them. He cuts the fior di latte by hand about 10 minutes before topping.

7. Bake. With the stone at 400°C, place the pizza farther from the flame for a gentler bake, giving the high-hydration dough time to cook through and dry. Rotate as needed and watch the color and underside. The demonstrated pizza is cooked until the base is dry and spotted.

8. Finish and serve. Add basil after baking, along with a drizzle of olive oil. Vincenzo notes that adding basil during cooking is also traditional, while contemporary pizzaioli often add it after baking. Cut and serve hot.

Tips and Technique Notes

• The biga contributes aroma and crunch; the autolyse improves extensibility and helps strengthen the dough.
• Keep the biga covered so it does not dry out. For a preferment, Vincenzo prefers mixing slightly more rather than leaving dry, unworked flour.
• Add water gradually and avoid letting the dough break down or overheat.
• Handle the finished dough gently and skip folds; the combined techniques already provide structure and extensibility.
• On the peel, distribute the cheese evenly without overhandling the dough.

Presenter and References

Vincenzo Capuano demonstrates the method with a guest identified in the subtitles as Vincenzo Viscusi of Pizza Sick Vlog. They mention a pizza-lasagna recipe linked below the video and a planned follow-up pizza video on the guest’s channel.